Almond Joy Loaf Cake
Almond joy loaf cake featuring a dense, moist chocolate pound cake, a creamy coconut filling, sliced almonds, and chocolate ganache.
Ingredients
Chocolate loaf cake
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup + 2 tbsp all purpose flour
- 2/3 cup natural unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Chocolate ganache
- 6 oz semi-sweet chocolate (good quality baking bar, not chips)
- 1 cup heavy whipping cream
Coconut filling
- 1 cup sweetened, shredded coconut
- 1/2 cup sweetened condensed milk
- 1/4 tsp coconut extract
- 1/4 tsp salt
- 1/2 cup sliced almonds
Instructions
Chocolate loaf cake
- Start by greasing, flouring, and lining your standard loaf pan with parchment paper. Preheat your oven to 350 degrees Fahrenheit and place a rack in the middle position. In the bowl of a stand mixer using the paddle attachment, or using a hand mixer, add the room temperature butter and granulated sugar. Mix on medium speed for two to three minutes, until pale in color. Add the eggs, one at a time, and the vanilla mixing well and scraping down the bowl between additions. In a separate bowl sift together all purpose flour, natural cocoa powder, baking powder, baking soda, and salt.
- Alternate by adding half of the dry ingredients and half of the buttermilk into the butter mixture, mixing on low to combine until you have added all of both. Be careful not to over-mix. Pour batter into your prepared loaf pan and smooth into an even layer. Bake in a preheated oven for 45-50 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs. Allow to cool in the pan for about five minutes and then use the parchment paper to remove from the loaf pan and place on a wire rack to cool completely. Allow the cake to cool before moving onto the next steps.
Chocolate ganache
- While your cake is cooling, make the chocolate ganache. Chop your semisweet chocolate into fine shards. Heat heavy whipping cream up either in the microwave or on the stove, until hot to the touch but not scalding, about 45 seconds to a minute in the microwave. Pour hot heavy whipping cream over chopped chocolate in a heatproof bowl. Cover the bowl with a kitchen towel and let sit for several minutes. Stir to combine until smooth and all the chocolate is melted. Set aside to cool down and thicken, at least 30 minutes.
Coconut filling and assembly
- Next, start the coconut filling. In a bowl mix together sweetened, shredded coconut, sweetened condensed milk, coconut extract, and salt. Set aside.
- When your cake is completely cool, use a serrated knife to cut in half horizontally. Set the top half aside. Dump all of the coconut filling onto the top of the bottom layer of the cake and press into an even layer. Sprinkle with sliced almonds. Press the top half of the cake on top of this. Pour cooled chocolate ganache all over the top of the cake and sprinkle with shredded coconut and more sliced almonds. Enjoy!
Notes
This cake is best eaten within the first two days of baking. Store in an airtight container.